Information Journal Paper
APA:
Copy. (2019). Effect of cooking method on antioxidant compound contents in cauliflower. Preventive Nutrition and Food Science, 24(2), 0-0. SID. https://sid.ir/paper/698512/en
Vancouver:
Copy. Effect of cooking method on antioxidant compound contents in cauliflower. Preventive Nutrition and Food Science[Internet]. 2019;24(2):0-0. Available from: https://sid.ir/paper/698512/en
IEEE:
Copy, “Effect of cooking method on antioxidant compound contents in cauliflower,” Preventive Nutrition and Food Science, vol. 24, no. 2, pp. 0–0, 2019, [Online]. Available: https://sid.ir/paper/698512/en